"Newfie" Homestyle Cooking and Baking

[witchypoo]

i love turnip.  mashed, boiled, roasted, raw, shredded and fried in potato latkes...

[Chasing Amy]

I like turnips.

I do not like foods that have been overcooked into unrecognizable mush which seems to be what is happening with jiggs dinner.

[caribougrrl]

today Loretta asked, "When you soak your beef do you change the water once it twice?"

by "beef" she means brined/corned beef... we call it salt beef here... sold mostly in buckets, sometimes vacuum-sealed


Tracy "I never soak my beef"
Loretta "That must make it salty"
Tracy "No not at all I add more salt to the pot."
Nicole "same here. Never soak or drained it, just tops it up after an hour or so"

Cathy "Twice but it depends on how salty you like your meal"

RandieLynn "I never change it I love the salt"

Tammy "I never change it either"

Harry "Never right in the pot beef is not like it use to be"

Elizabeth "I rinse it before I put it in the pot but I never change the water"

Kim "I never soak overnight and I never change the water, just keep adding water that's been boiled in kettle to keep the boil going"

Edith "Salt meat is not as salty as it used to be so I taste the water as it cooking and may have to drain half of the water of and add more water taste again before adding pudding and veggies"

Judy "If you put salt beef in warm water for a bit, you can keep rinsing and squeezing it to get some of the salt out. I never need to pour of the water when I do that. I think you ode s lot of flavor then."

Catherine "i just let it boil for an hour, taste it, if too salt drain some water and add more!"
Priscilla "that what I do I just add water if it’s a bit salt I never soak my beef takes the taste out of it lol"
Catherine "i had to drain the water from mine this morning ,salt as the Briny ocean lol ..but it was all good, not too salt after it was cooked"

Shirley "Boil for about an hour then pour off half,which I keep to add to my gravy liquid, then refill and continue boiling with my veggies."

Linda "I drain it half way and top up then boil"

Angie "It's not nearly as salty as it used to be. Salt cutbacks you know how it is. Lol"

Earl "Less fat on the meat means less salty it will be, the fat soaked in a lot of salt"

Paula "I never soak mine"

Rodger "Never change, drain 3/4, then add water and start cooking. Really depends on how much meat and how much veg you're going to be cooking."

Beverley "I change mine when I start to cook it, then, taste for salt after an hr. If too salty, I take off some of the water and put more cold on. NOTE: I save the salted water, just in case the pot water is a bit fresh when cooking vegies, so I add some of that."
Dorothy "I like your style! Best plan ever."
Loretta "That's what I usually do also"

Wendy "At least twice or it will be really salty"

Stephanie "Twice if you don't it will be way to salty and you wouldn't be able to get it."

Dorothy "I only do once, but I’m a salt junky."

Carol "I soak it in one water for 12 hours ....throw that water off and then the next water is for cooking . Comes out perfect"

Karla "I boil for a 1/2 hour, then drain and add new water. Boil for another couple of hours." Th

Jeff "All depends on your salt beef to veggies ratio really"

Lynn "Taste the water you will know"

Victoria "I do either/or, unless I cook jyst the right amount!! 😊"

Ashley "Never soak. Just boil and half way add more water depending on how salty it is."

Paulette "Boil halfway through taste water, if too salty, change it!"

Wanda "Don’t have to change water to often anymore it’s not as salt as it use to be.One time you could put the bucket in the freezer and it would never freeze don’t be long freezing now because it’s less salt"

Joy "Don't soak"

Tracy "Every one has a different opinion. But I use a big pot , so I don’t soak mine and I often add salt to the pot ."
Agnes "me too!"

Elaine "If the salt beef/salt riblets are vacuum packed, then they are not as salty as the beef in the 5 gallon buckets."

Anne "Put in soak overnight, when I get up I drain it"

Terry "I only change half the water, once."

Signe "I soak mine overnight in a big pot. In the morning I drain it and add more water and then boil for a long time, constantly adding water and it is always delicious with a perfect amount of salt"
Karen "Same"

Edward "ONE OVER NIGHT SOAK WILL DO"

Dan "I soak mine once for 1/2 hour cause I save the broth for drinking after."

Mary "I boil mine for about an hour, ladle out a 2 cup measure of salted water, drain most of the water off and then add fresh water . Boil again, taste the water, if too fresh I add in the salted water that I ladled out. Works great every time"

Augustus "Once"

James "Put screetch in it no change water"

Jeff "I boil 45-60 min taste water see how salty it is then either take some water out and add fresh or most of the time I leave it alone"

Lee "I do not soak at all, plus i do not drain the water while boiling.."

Isabella "To me it depends where you buy it , if in NF you certainly have to change water if on the main land i find it's not salted enough in the buckets so on times you don't need to soak ."

Jennie "I don’t soak it anymore. I just put it in the pot 2 hours before and top up the water as needed."

[Run Amok]

wait-- they cook it in the brine it comes in? 

[caribougrrl]

wait-- they cook it in the brine it comes in? 

no, but they mostly don't soak any of the salt out

in related news: Newfoundland and Labrador is the lowest-raking province for health
"Newfoundland and Labrador ranks at the bottom-of-the-pack, with poorer health outcomes than the United States, the lowest ranking peer country... Newfoundland and Labrador scores “C”s and “D”s on most indicators. It scores a “D-” on mortality due to diabetes, with the second highest mortality rate among 29 jurisdictions—only Yukon fares worse on this indicator. The province also has the highest heart disease and stroke and cancer mortality rates amongst all the provinces."

[BonitaApplebum]

Salt beef was way more controversial than I expected!

[Chasing Amy]

Dorothy is a salt "junky!"

[Run Amok]

I mean-- I am w/ Dorothy on the whole salt junky thing. I eat plain salt sometimes. I absolutely crave it. Nothing is ever salty enough for me. 

[BonitaApplebum]

Yeah, I’m typically Team Dorothy, too. I love salty stuff.

[radial]

Here in the States, especially the southern ones, we've got this salt-cured product called "country" ham.  It's so salty that it's almost inedible unless you soak out some of the salt.  But even at full strength, it can be delicious if you use it very sparingly. 

[ihop]

Here in the States, especially the southern ones, we've got this salt-cured product called "country" ham.  It's so salty that it's almost inedible unless you soak out some of the salt.  But even at full strength, it can be delicious if you use it very sparingly. 

It is delicious without soaking.  But I love salt too.

[rocketgirl]

I love country ham for eggs benedict.

[wombleatwimbledon]

We routinely roast turnips ( along with pumpkin!) here in NZ. I also, sliced thinly they make great “chips” along with carrots

Also- I was wonder if bologna is the same as luncheon?

[Ice Cream]

We got our last update on the Newfoundland cooking on October 18... We need te be updated.

[witchypoo]

Also- I was wonder if bologna is the same as luncheon?

basically, yes.

[caribougrrl]

Lionel broke the mold and added VEGETABLES to his fries, canned meaballs &gravy and ketchup.

[caribougrrl]

we're in the midst of moose season, so I have been anticipating a pile of moose recipes, but so far not much

Beverly had "hot moose dinner"


Marilyn made moose soup



Matthew rolled chunks of moose meat in brown sugar and bacon, which I would absolutely try at a potluck but not sure I'd make.

[radial]

I'm waiting for the chocolate moose recipe.

[witchypoo]

my mother used to make bolognese with moose.  i haven't had that in years.

[diablita]

I'm waiting for the chocolate moose recipe.